New Larousse Gastronomique

Author(s): Joël Robuchon

French

This reference work is a cookery encyclopedia, known for its authoritative and comprehensive account of the culinary world, past and present."

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The definitive culinary encyclopedia made accessible to modern readers Contains over 900 attractive new photographs, both in colour and black and white Features more foods than ever before - additions include cheese, nuts and cured meats The volume of cookery books sold since 2004 has almost doubled.

EQUIPMENT; TABLE ARTS; CULINARY TECHNIQUES AND VOCABULARY; HOW TO STORE AND PRESERVE FOOD; CHEMICAL AND MOLECULAR GASTRONOMY; NUTRITION; RULES; MEAT, CURED MEAT AND POULTRY; FISH, SHELLFISH AND CRUSTACEANS; FRUIT AND VEGETABLES; GROCERY; SPICES; AROMATIC HERBS; CREAM AND EGGS; BAKERY; PATISSERIE AND SWEETS; CHOCOLATE; NON ALCOHOLIC DRINKS; COCKTAILS AND ALCOHOL; WINE AND WINE MAKING; FRENCH REGIONS; FOREIGN COUNTRIES: EUROPE FOREIGN COUNTRIES: NON-EUROPEAN

General Fields

  • : 9780600620426
  • : Octopus Publishing Group
  • : Hamlyn
  • : August 2009
  • : 257mm X 227mm
  • : United Kingdom
  • : books

Special Fields

  • : 1
  • : Hardback
  • : Joël Robuchon
  • : 1592 photographs, 18 illustrations
  • : General cookery
  • : 1216
  • : 641.503
  • : en